Zucchini Noodles with Pesto
Highlighted under: Everyday Simple Recipes
I love making Zucchini Noodles with Pesto because it’s a dish that feels indulgent yet is incredibly healthy. The spiralized zucchini adds a refreshing crunch, and mixing it with a vibrant basil pesto elevates this simple meal to gourmet territory. In just a short time, I can whip up a colorful dinner that satisfies my cravings for comfort food without the heaviness. Plus, it’s a fantastic way to sneak in more veggies, making it a win-win for my family and me.
When I first stumbled upon the idea of zucchini noodles, I was skeptical, but the dish quickly became a beloved staple in my kitchen. The crunch of fresh zucchini combined with the nutty flavors of homemade pesto creates a delightful harmony that dances on my palate. I realized that lightly sautéing the zucchini for just a few minutes brings out its natural sweetness and keeps the noodles vibrant.
One tip I’ve found helpful is to use a mix of nuts in the pesto, like walnuts and pine nuts, as it adds depth to the flavor profile. This dish not only celebrates the freshest ingredients but also brings a sense of lightness that’s perfect for busy weeknights.
Why You'll Love This Recipe
- Fresh, vibrant flavors that brighten up any meal
- Quick and easy to prepare—perfect for busy weeknights
- A healthy alternative to traditional pasta that doesn’t skimp on taste
Mastering Zucchini Noodles
When creating zucchini noodles, the texture is just as important as the flavor. To achieve perfect noodles, avoid overcooking, as they can become mushy. Sauté the noodles until they are al dente, about 3 to 5 minutes, stirring gently to maintain their shape. A light crunch gives a delightful contrast to the smooth pesto, enhancing the overall experience of this dish.
If you’re looking to diversify, consider using a combination of zucchini and yellow squash for your noodles. This not only adds visual appeal with contrasting colors but also introduces subtle flavor variations. Additionally, if you find yourself without a spiralizer, you might try slicing the zucchini thinly with a sharp knife. Just ensure uniformity in thickness for even cooking.
Perfecting the Pesto
The quality of basil is crucial in creating a vibrant pesto. Look for fresh, vibrant leaves without brown spots for the best flavor. If basil isn’t available, you can substitute it with spinach or arugula; however, the flavor profile will change slightly. Additionally, to make this dish vegan, replace Parmesan cheese with nutritional yeast or a vegan hard cheese alternative.
As you blend your pesto, ensure to scrape down the sides of the food processor periodically. This helps to achieve a uniform consistency, avoiding any chunks of unprocessed ingredients. Once you’ve created your pesto, taste and adjust the seasoning; a squeeze of fresh lemon juice can brighten the flavors immensely and create a more aromatic dish.
Ingredients
Ingredients
Zucchini Noodles
- 2 medium zucchinis
- 1 tablespoon olive oil
Pesto
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Make sure to rinse the zucchini noodles well before cooking for the best texture.
Instructions
Instructions
Prepare the Zucchini Noodles
Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, a julienne peeler works well too.
Sauté the Noodles
In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until just tender.
Make the Pesto
In a food processor, combine the basil, Parmesan cheese, walnuts, and garlic. Pulse until finely chopped. Gradually add olive oil while blending until smooth. Season with salt and pepper.
Combine and Serve
Toss the sautéed zucchini noodles with the pesto until well coated. Serve immediately for a fresh and flavorful dish.
Garnish with extra Parmesan and a sprinkle of crushed red pepper, if desired.
Pro Tips
- For an extra kick, add some cherry tomatoes or grilled chicken on top. Also, fresh mozzarella pairs beautifully with this dish!
Make-Ahead and Storage Tips
Zucchini noodles can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days. However, I recommend cooking them just before serving to maintain the best texture. If preparing the pesto in advance, it can be stored in the fridge for up to a week, just be sure to drizzle a thin layer of olive oil on top to prevent browning.
For freezing, consider portioning cooked zucchini noodles and pesto into separate containers. They can last for up to 3 months in the freezer. To reheat, simply sauté the noodles for a minute or two on medium heat with a splash of water, and toss with the thawed pesto until everything is warmed through.
Serving Suggestions
Zucchini noodles with pesto can stand alone or be enhanced with additional proteins. Grilled chicken, shrimp, or chickpeas are excellent add-ins for a satisfying meal. I often serve this dish with a sprinkle of extra Parmesan and a handful of pine nuts for added texture and richness, creating a visually appealing plate.
For those who enjoy a bit of zest, a side of garlic bread (or gluten-free alternatives) complements this pasta dish beautifully. You can also add a simple arugula salad dressed with lemon vinaigrette to balance the richness of the pesto, providing a light, refreshing contrast.
Questions About Recipes
→ Can I make the pesto in advance?
Yes, you can prepare the pesto ahead of time and store it in an airtight container in the refrigerator for up to a week.
→ Are there any substitutions for nuts in pesto?
Absolutely! You can use seeds like sunflower or pumpkin seeds if you're looking for a nut-free option.
→ How can I prevent the zucchini noodles from becoming soggy?
Avoid overcooking the zucchini noodles and consider salting them beforehand to draw out excess moisture.
→ Can I use store-bought pesto?
Definitely! Store-bought pesto is a convenient option if you're short on time.
Zucchini Noodles with Pesto
I love making Zucchini Noodles with Pesto because it’s a dish that feels indulgent yet is incredibly healthy. The spiralized zucchini adds a refreshing crunch, and mixing it with a vibrant basil pesto elevates this simple meal to gourmet territory. In just a short time, I can whip up a colorful dinner that satisfies my cravings for comfort food without the heaviness. Plus, it’s a fantastic way to sneak in more veggies, making it a win-win for my family and me.
What You'll Need
Zucchini Noodles
- 2 medium zucchinis
- 1 tablespoon olive oil
Pesto
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
How-To Steps
Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, a julienne peeler works well too.
In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until just tender.
In a food processor, combine the basil, Parmesan cheese, walnuts, and garlic. Pulse until finely chopped. Gradually add olive oil while blending until smooth. Season with salt and pepper.
Toss the sautéed zucchini noodles with the pesto until well coated. Serve immediately for a fresh and flavorful dish.
Extra Tips
- For an extra kick, add some cherry tomatoes or grilled chicken on top. Also, fresh mozzarella pairs beautifully with this dish!
Nutritional Breakdown (Per Serving)
- Calories: 230 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 200mg
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 7g